| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 45 min |
| Yield: | 5 to 6 servings |
| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 45 min |
| Yield: | 5 to 6 servings |
Ingredients
- 1 extra-large egg
- 4 extra-large egg yolks
- 1/2 cup sugar, plus 1 tablespoon for each serving
- 3 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange liqueur (recommended: Grand Marnier)
Instructions
- Preheat the oven to 300 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
- Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
- To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 544 |
| Total Fat | 47 g |
| Saturated Fat | 29 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 0 g |
| Sugar | 23 g |
| Protein | 7 g |
| Cholesterol | 313 mg |
| Sodium | 52 mg |
| Serving Size | 1 of 6 servings |
| Calories | 544 |
| Total Fat | 47 g |
| Saturated Fat | 29 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 0 g |
| Sugar | 23 g |
| Protein | 7 g |
| Cholesterol | 313 mg |
| Sodium | 52 mg |
Reviews
Exceptional and perfect exactly as stated in the recipe. We love Ina’s recipes, simple with great ingredients. One tip – strain the cooked mixture with a normal household strainer to get out any pieces of egg that might be left before pouring in the ramekins. It gives it a silky smooth texture. You will not be disappointed with this recipe
I like the recommended serving portion. Carrabba’s Italian Restaurant offers a delightful creme brulee.
Is there a way to use large eggs? I don’t understand the conversion that is below. You need a whole extra large egg which says in the posting weighs 27 oz. But a large weighs 24 oz. So I need 3 more oz of a whole egg. How do you determine how much white and how much yolk? I get the yolk conversion. Just don’t want to mess up !
I made this for dinner when a friends and their dad came over for dinner. Though they are very healthy eaters, I think they would have licked the bowl. Definitely an easy, delicious crown pleasing dessert. I’m making it again for a dinner party. Ina, thank you for sharing your knowledge. :))
Delicious, my all time favorite dessert
Perfect! I’ve made several times. Easy to follow. Last time I made this, I had only light cream but Googled how to substitute by adding melted butter to boost the fat level. Even that worked perfectly!
PLEASE. If you rate less than a 4 or 5, let us know why you rated it that way. Just stars doesn’t help the rest of us understand what is good and what isn’t.
This recipe is great and easy to follow. Since I had regular sized eggs, I went by egg and egg yolk weight: Medium: 21 ounces (about 1.75 ounce per egg)
Large: 24 ounces (about 2 ounces per egg)
Extra-Large: 27 ounces (about 2.25 ounces per egg).
If you don’t have a kitchen torch, put it on your Amazon wish list…it’ll go on sale during the holidays!
the best
I’d never made creme brûlée before but this was so easy. I ended up cooking them for 45 minutes, but otherwise the recipe was perfect.
Very easy to make. Delish!